Italian Style Grilled Aubergine/Eggplant

by Francesca
2/3 People
15 min

These aubergines bring back to my mind so many lovely memories of my Italian summertime. They are my forever comfort food!

These are perfect on a toasted sourdough bread or as a side dish to a yummy BBQ, perfect for the warm season!

The grilled aubergines are ready to be seasoned! So easy to make and so tasty!

A delicious vegan and vegetarian topping for your toast! One of my favourite childhood foods.

These are great to share with guests and to add a touch of colour to your table!

Italian Style Grilled Aubergine/Eggplant
Recipe details
  • 2/3  People
  • Prep time: 5 Minutes Cook time: 10 Minutes Total time: 15 min
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  • 1 aubergine/eggplant
  • 4 tablespoons extra virgin olive oil or more if needed
  • Handful of capers
  • 2 garlic cloves
  • Handful of fresh mint leaves
  • Handful of pomegranate seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon oregano
Wash the aubergine and cut into wheels.
Grill them on a grilling pan flipping them once.
Transfer on a serving plate and season with extra virgin olive oil, salt, oregano, mint leaves, garlic, capers & a splash of the vinegar water from the capers’ jar.
Add some pomegranate seeds for a pinch of colour and freshness!
  • These aubergines taste better a few hours later or even the next day when all the toppings get better absorbed!
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